Wehani & Roasted Mushrooms
I'm going to cheat here by using my sexy rice cooker:
Rinse two scoops Wehani well, fill rice cooker to 'brown rice: 2 1/4 cup' line and cook on brown rice setting.
For the mushrooms:
Preheat oven to 450.
wash, stem & chop a pound of button mushrooms- white or crimini work great. You want uniform chunks so they cook at the same rate, so chop small ones in half, medium ones in thirds and big ones in quarters.
throw them in a bowl, add two tablespoons of olive oil, season to taste (I use about 1/2 tsp salt) and toss to coat.
Spread evenly in a single shallow baking dish or pan & bake for 15 or so minutes, until they start to release their juice. Turn over and bake another 10 minutes, until they look browned and ready.
When the rice cooker dings and switches to 'warm' mode pop the hatch, dump in the roasted mushrooms and mix well. Close the cooker and let everything sit for 15 or 20 minutes to let the flavors marry, then dig in.
I baked a couple of chicken breasts to chop up and slap on top, but it's strong enough to be a stand-alone entree.
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